Instructions: Cook lentils in water for allout 20 minutes until tender.

Drain well.

Cook the onion and ginger in the ghee until deep brown.

Add potato and tomatoes and cook for 5 minutes then add spices and coconut and cook another 23 minutes.

Add the lentils with 1 L water and pepper and bring to the boil.

Simmer until the lentils and potatoes are beginning to break up.

Add tamarind to taste and the shredded cabbage.

Cook until softened.

Serve with chopped coriander or mint as a garnish if desired.

Note. The dish should he quite tart in flavour. Red or yellow lentils which require less cooking time can be used instead of brown. When preparing lentils remove damaged ones rinse in cold water removing any lentils that noat.

Serve with chapati.

Serves 6

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